• For preserved lemons:
  • 10 Meyer lemons
  • 1 Cup kosher salt
  • 3 Cups lemon juice
  • Canola oil
  • For vinaigrette:
  • ¼ Cup preserved lemon skins (yellow part only)
  • ¼ Cup freshly squeezed lemon juice
  • 1 Cup olive oil
  • Pinch fresh black pepper and kosher salt.
  • For salmon:
  • ½ pound ALDER SMOKED JUST salmon, diced small
  • ¼ Cup Spanish olives, diced (can substitute any favorite pitted olive)
  • 2 Tablespoons small capers rinsed, fried in oil
  • ¼ Cup lemon vinaigrette
  • 1 Tablespoon chopped chives
  • Freshly ground pepper
  • Crackers or bruschetta for serving
  1. Cut the Meyer lemons into 8 pieces each while holding them over a bowl to trap the excess juice.
  2. Place the pieces pulp side down in a jar, pressing them down to release any juice left.
  3. Cover with salt and lemon juice.
  4. Cover and allow to sit at room temperature for a week, shaking occasionally.
  5. Later, drain and rinse the lemons and cover with canola oil.
  6. Can be refrigerated for up to 4-5 months.
  7. To make vinaigrette, combine the preserved lemon skins and fresh juice in a stainless bowl.
  8. Whisk in the oil and season with salt and pepper.
  9. Toss the salmon, olives and capers with 4 Tablespoons of vinaigrette.
  10. Place on plates and top with chives and pepper.
  11. Can be served chilled or at room temperature....
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